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oct.-nov. 2015 VIII
areas of the world. “We are present in
major production areas: the Balkans,
Poland, Russia and the Baltic countries,
South Africa and even China, where we
have a factory in Yiunnan, at the foot
of Tibet - says Giorgia Reniero, Foreign
Commercial Marketing of Greens Food
-; from June to October we go where
the harvest is better. Italy is among
the largest consumers in the world of
mushrooms, but domestic production is
low, and prices prohibitive.”
SELECTION. In order to offer to the
Italian owners of restaurants availability
throughout the year of mushrooms,
Cooperativa Italiana Catering places an
emphasis on the process of supply of
frozen mushrooms.
“In October and November the leaders
of the sector frost visit major companies
and they get an idea of the quality and
price, considering the product to the
sight and smell, but also depending on
the consistency and size. The collection
changes every year depending on the
climate in the production areas. At this
point we give instructions to members
of the various types: for all types of
fungus, quality within the bands that
have all suppliers (extra, first, second
and third choice), we create a grid that
crosses quality and price, with the
different prices” says Roberto Zanobi of
Formasal.
“The quality control in the production
area, a first selection is made in the
collection center where the farms bring
the harvest. In the factory there is a
second control by experienced staff. The
freezing process takes place on the spot,
because it must be carried out within
two / three days from the collection,”
adds Reniero.
STABLE MARKET. The demand is
stable, although there is a greater
seasonal adjustment. “However, the
category fungus, in recent years there is
a tendency towards sizes to more easily
processed as slices and strip, requiring
defrost cleaning minimum” says Zanobi.
“Every area of Italy, then, prefer certain
varieties: with us in central Italy, for
example, is highly regarded in the
porcini black head, typical of Romania
and the former Yugoslavia, other areas
prefer light head, located mainly in
Romania, at lower altitudes.”
“The demand is constant throughout
the year - confirms Reniero - although
there is a peak between September and
December. Among other things we have
opened new channels such as farms and
new consumption opportunities as the
combination with the fish.”
ADVANTAGES OF FROZEN. In addition
to the obvious one to seasonally adjust
a fresh product that can be used only
a few weeks a year, there is also more
consistent quality because the fungi,
especially those rich, coming from a
selection, while the price is, for almost
all types, significantly lower than the
fresh. The weather conditions, which
strongly influence the collection,
also determine a price change: “The
response we have just finished
collecting: a very warm year generally
leads to more mushrooms, then the
price of extra salt while years in which
you have collected healthier lowers
the price of extra salt and the second
choice,” explains Zanobi. But everything
takes place within a range contained.
WHOLE, CUBES OR FLAKES? “The
type - says Zanobi - is chosen according
to use in the kitchen: between the
mushrooms, the chopped has the
taste and smell of the fungus but not
recognizable, is used on pizzas and
risottos, while the stacked shows in the
fungus its entirety, and any bacature are
evident. It is the reason why many do
not like the whole, you cannot check
inside. All the catering for soups and
sauces uses the mixed mushroom: have
a base of various mushrooms with
some porcini mushrooms that partially
releases the characteristic smell.”
The chef who’s liked by
TripAdvisor
Ferdinando from Moia Hostaria Blue
Grotto of Maggiate Inferiore, on Lake
Maggiore is keen to clarify that. “I feel
like a host of years ago: people who
come into my restaurant should feel
at home and go out satisfied.” One
approach, that of “charging a little ‘less
but not at the expense of quality” that
took him away, “we got the Certificate
of Excellence from Trip Advisor,
and in my area are second only to
Cannavacciuolo.”
We talk about mushrooms. “I use them
a lot, I have them in the menu all year
therefore use the very frozen. Porcini
mushrooms in particular lends itself
well to freezing, unless the chanterelle
which tends to become woody. When
you buy mushrooms, you must be
checked cold chain. There must be
no ice crystals. Sure, you have to have
several precautions in cooking them,
because they tend to make a lot of
water. “ What types pass through its
cuisine? “Using the mixed mushrooms
or second choice for sauces, cubes for
pancakes and braised, the slats for the
risotto, which I like to add some porcine
whole, small, for aesthetic reasons.”
It is a food that lends itself to evening
theme: “Tonight, for example, I have a
dinner based on mushrooms: at the time
I got only a table of two.”
Formasal srl
S.S. Cassia Nord Km.86, Viterbo VT
Mr Roberto Zanobi
Tel. 0761 251349
Area served: Viterbo Rome, Perugia,
Terni, Grosseto
Employees: 55 plus 18 representatives
Turnover: 18 million euro
Email:
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